For crispy fried chicken cutlets, dip thin, evenly sized chicken pieces in buttermilk, press them into Superb Blend® Seasoned Breading Mix, then pan-fry in small batches. Let the coating set before turning, and cook until the chicken reaches 165°F in the thickest part.
This recipe focuses on boneless chicken cutlets rather than mixing bone-in and boneless cooking times. It is an easy starting point for a family chicken dinner, a crispy chicken sandwich or a Midwest-inspired comfort-food meal.
Shop Superb Blend 5 lb Seasoned Breading Mix
Crispy Pan-Fried Chicken Cutlets Recipe
Serves: 4. Estimated prep: 15 minutes, including a 5-minute coating rest. Estimated cooking: 20 minutes in batches. Total: about 35 minutes. Timing varies with cutlet thickness, pan size and the number of batches.
Ingredients
- 1½ lb boneless, skinless chicken breast cutlets, about ½ inch thick
- 1 cup buttermilk
- 2 cups Superb Blend Seasoned Breading Mix, plus more if needed
- Vegetable oil for pan-frying, enough for about ¼ inch in the skillet
Superb Blend is seasoned, so start without additional seasoning. Check the current package ingredients and allergen information before preparing food for anyone with dietary restrictions.
1. Prepare evenly sized cutlets
Pat the chicken dry with paper towels. Use cutlets of similar thickness so they cook at a similar rate. If needed, pound thicker pieces between sheets of food-safe wrap to about ½ inch thick. Wash hands and clean surfaces after handling raw chicken.
2. Dip and coat
Pour buttermilk into one shallow dish and breading into another. Dip each cutlet in buttermilk, let excess drip away, then press gently into Superb Blend on both sides. Aim for an even coating rather than thick clumps.
3. Rest the coating
Place coated chicken on a rack for 5 minutes while you prepare the skillet. This gives the coating time to settle before frying. Discard leftover buttermilk and breading that have touched raw chicken.
4. Heat the oil and fry in batches
Add about ¼ inch of vegetable oil to a large skillet. Heat over medium heat until shimmering, not smoking. Carefully add the cutlets without crowding the pan. Start checking after about 4–5 minutes per side, adjusting the heat if the coating browns too quickly. Let the crust set before turning gently.
5. Check doneness and serve
Use a food thermometer to confirm the chicken reaches 165°F in the thickest part. Golden breading alone does not confirm doneness. Transfer cooked cutlets to a clean wire rack and serve promptly. Use clean utensils and a clean plate for cooked chicken.
How to Keep Chicken Breading Crispy
- Use even thickness: thin cutlets are easier to cook evenly than a mix of different chicken pieces.
- Let excess buttermilk drip off: too much liquid can create heavy patches of breading.
- Leave space in the pan: crowded chicken can lower the oil temperature and trap moisture.
- Turn only when the crust has set: moving the chicken repeatedly can loosen the coating.
- Drain on a rack: avoid stacking hot cutlets, which traps steam against the crust.
Fried Chicken Breading Questions
What is Superb Blend?
Superb Blend is a seasoned breading mix for chicken and fish, available from Kalmes Foods in 5 lb bags. Use it as the coating in this recipe after dipping the chicken in buttermilk.
Do I need flour before the breading?
This version uses a buttermilk dip followed by Superb Blend, without a separate flour dredge. Follow the same method throughout the recipe for consistent coverage.
Can I use bone-in chicken?
Bone-in pieces require different cooking times and heat management. The timing here is for boneless cutlets about ½ inch thick, not drumsticks or bone-in thighs. Use a recipe designed for your chosen cut and always check for 165°F internally.
Can I use these times for an oven or air fryer?
No. These instructions are for pan-frying. Oven and air-fryer cooking require different methods and times; follow suitable appliance and package directions rather than using the pan-frying estimate.
Is Superb Blend suitable for my dietary needs?
Check the current product label for ingredients and allergens before buying or cooking. Do not assume a seasoned breading mix is gluten-free or MSG-free.
Make It a Kalmes Family Dinner
Serve crispy chicken cutlets with mashed potatoes, coleslaw or roasted vegetables, or tuck them into sandwich buns with your favorite toppings. Kalmes Foods carries forward Luxembourg roots and five generations of Iowa family food tradition, rooted in Kalmes Restaurant, founded in 1956 in St. Donatus, Iowa.
Choose a single 5 lb bag, a two-bag option or a six-bag case on the product page to suit your kitchen.
0 comments